Go Back

​Pickled Carrot Tops

Friday, August 14, 2015

Courtesy:  Christina Shahriari

1 or 2 bunches carrot tops chopped into 1" pieces (remove bottom 2-3" and save for soup stock!)
2 cups water 
3 tbsp rice wine vinegar 
1 tbsp honey 
1 clove garlic, minced 
pinch of salt 
pinch of freshly ground pepper 
1 tbsp sesame oil 
1 tbsp soy sauce 
1 pinch red pepper flakes 
1 tbsp sesame seeds (optional) 

Place carrot tops in a saucepan and cover with water (approx. 2 cups). Bring to a boil and reduce to a simmer. Add vinegar and sugar, cooking for 20 minutes, then turn up heat to reduce liquid.

Add sesame oil, garlic, salt, and pepper to saute. Add soy sauce, red pepper flakes, and sesame seeds.

Serve warm or cold.

Go Back

Go Back


Leek pie absinthe radish pears eggs radishes carrot top mushroom chiles okra lettuce wheat flour fraiche Shitake Mushrooms celery hearts couscous garlic shrunken heads creme kluski sunchokes basil cauliflower steak Spinach Butternut oats curry fennel bulb habanero yogurt pine nuts cantaloupe poblano berry gin cream Jerusalem artichoke bean sour cream chicken dinner salad dijon cheese casserole caesar muffins peppers sauce spring cranberry strawberry dilly coeur a la creme pecans prosciutto latkes buckwheat green pepper Drinks vanilla wafers olives pickled Squash turnips Farmers' Market egg noodles goat Cheese watercress kalamata thai scapes Kale asparagus Potato crepes coconut milk beet pumpkin bulgar wheat mustard greens jack shiitake beet greens potatoes cockaigne feta knots dill currants Spread biscuits chives parmesan daisy blue cheese tart Swiss Chard apples Cranberry Beans Bread onion pork tuscan swiss bok choy hazelnuts Salsa collins arugula sherry anise Red Onion almonds butter peach gouda bbq chimichurri pudding plum carrot fronds parmigiano shallots bloody mary carrots gruyere cake pasta baguette chicken roasted cream cheese snow peas jam plum tomatoes barley wrap nectarine Apple honey ramps meatballs cornmeal chili peppers baby bok choy bosc syrup verde shitake flank steak peas sausage leeks fritters Chevre turnip fennel seeds reggiano walnut oil bayeldi vinaigrette bread pudding paste vegetable stuffing plums coeur tortillas pineapple onions flank beef shelling bell pepper kohlrabi melon gratin pork chop brown sugar sandwiches kirsch walnuts green beans chorizo artichoke Salad yellow onion sweet potato fennel pepper almond milk panzanella fritter maple bacon chipotle celery root Poblano Chili sesame hickory Eggplant Dressing strawberries rouille mushrooms rhubarb maple syrup beer chimmichurri jack cheese lemon grass tenderloin celebration pancake Cider spelt bulgar remoulade Tomatillos tomato corn pie Recipes cucumber Vegan Rice wine vinegar mint tomatoe heavy whipping cream sandwich egg Beans chili strata frittata blueberry autumn gorgonzola slaw compote scallions Soup Side gazpacho chilies bruschetta Tomatoes sour vegetarian polenta anchovy cilantro carrot tops tomato wasabi imam pesto beets capers spiced winter squash coriander Greens cointreau white beans tomato juice zucchini conserve tostadas celeriac buttermilk pecan sweet crisp fondue chocolate Corn